Baden Remembered


Ham in Beer Dough


1 packet dry yeast
200 ml water, room temperature
400 g wheat flour,
100 g whole wheat flour
1 tsp sugar
2 tsp salt
150 ml of beer room temperature
Dijon mustard
1 egg white

1.5 kg of salted smoked boneless pork ham with fat edge
3-4 bay leaves
1 tablespoon whole black peppercorns
1-2 large onions

Choose a pot that is just large enough to hold the ham. Fill pot with water add  bay leaves, pepper and onion rings, bring to a boil. Add the ham into the boiling brew bring to a boil. Reduce heat, cover and let simmer for 45 Minutes; do not boil

dissolve the dry yeast in 200 ml of warm water. Mix both types of flour with sugar and salt. Combine yeast water, the warm beer and the flour mixture and knead into a firm, smooth dough. Let rest under a cloth for about 1 hour in a warm, protected draft protected spot. Knead again and roll out on a floured surface to a round shape, about 1 cm thick.

Drain ham and pat dry with a kitchen towel, place in the center of the dough and brush with Dijon mustard. Brush edges of the dough with beaten egg white and fold over the ham, press edges firmly to secure the seams. Place in a warm area to let dough rise.
Preheat oven to 180C , bake ham in oven for 50 Minutes, brush bread dough with room temperature water and bake for another 10 minutes.
serve with salad, the ham juices are great for dipping your bread

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